jamaican jerk pork

When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender. No summer gathering is complete without this tropical-inspired pork shoulder.

Jamaican Jerk Pork Shoulder

habanero peppers

onion (roughly chopped)

onions

ginger

garlic

dark brown sugar

allspice

Chinese five-spice powder

pepper

nutmeg (preferably freshly grated)

cinnamon

salt

cloves

soy sauce

spiced rum

limes

olive oil

pork shoulder, pork butt

Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery. Don’t worry. This is normal. Reserve 1/2-1 cup of marinade, depending on the size of your pork.

Pierce 1-inch slits throughout the top of the pork butt. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.

If you have time, take the pork butt out of the refrigerator for an hour before cooking to help it come down in temperature. 

Heat oven to 250 degrees. Remove excess marinade from the pork. Cover a roasting pan with foil. Place on a roasting rack that's been well-coated with cooking spray. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. 

Roast uncovered in the oven until a knife or fork can easily pierce and twist into the meat with little resistance. For a 4-pound roast, this should take about eight hours. For a 7- to 8-pound roast, allow for at least 10 hours of cooking time, though it could take up to 12, depending on the cut. If you prefer to cook to an internal temperature, cook to a minimum of 180 degrees or up to 205 degrees for an even more shreddable texture.

Cover with foil and let the meat rest for 15 minutes. Shred with two forks and serve. Enjoy!

Oven-Roasted Method

Remove excess marinade from the pork. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Add to the slow cooker with 1 cup water or chicken stock. Cook on low for eight hours.

The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Allow the meat to rest for 15 minutes. Shred the pork with two forks and serve. Enjoy! 

Slow Cooker Method

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Jamaican Jerk Pork Shoulder

Top 1 jamaican jerk pork recipes from across the web

The most viewed jamaican jerk pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jamaican Jerk Pork Shoulder

The most viewed jamaican jerk pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine